I don’t know about you, but Thanksgiving dessert is my favorite part of the meal. Pecan pie, apple pie and pumpkin roll are just a few desserts that I can’t resist when placed in front of me. Even though these are once-a-year indulgences, I leave the table feeling uncomfortable and guilty.

I’ve found a solution to the problem. This year, I’m going to make bite-sized versions of my Thanksgiving desserts. That way, everyone can have a taste of everything without indulging too much. Why didn’t I think of this years ago?

Making a mini version of pumpkin cheesecake seemed far less labor intensive for some reason. It’s no more work than making cupcakes. But the flavor and texture that I love in a pumpkin cheesecake is still there. Another plus? A mini version of cheesecake is far less expensive than making a full-size cake.